Vegetable and Cheddar soup

    1 hour 40 min

    This soup will warm the cockles of your heart. Celery, carrot and potatoes are simmered in a cheesy soup base. Serve with fresh crusty bread, if desired.

    21 people made this

    Serves: 8 

    • 80g chopped red onion
    • 50g chopped celery
    • 1 teaspoon garlic granules
    • 30g margarine
    • 60g plain flour
    • 1 litre chicken stock
    • 190g chopped baby carrots
    • 2 potatoes, peeled and diced
    • 1 tablespoon chopped fresh parsley
    • 1 teaspoon freshly ground black pepper
    • 1 pinch chopped fresh dill
    • 700ml milk
    • 340g grated Cheddar cheese

    Prep:20min  ›  Cook:1hr20min  ›  Ready in:1hr40min 

    1. Using a large stock pot, saute onions, celery and garlic granules in margarine, over low heat until onions are tender.
    2. Slowly stir in flour with 250ml chicken stock to make a roux. Stir until well mixed.
    3. Add remaining chicken stock, carrots, potatoes, parsley, pepper and dill. Bring to the boil and then add milk and cheese. Stir until cheese is melted, reduce heat to low and simmer for one hour, stirring occasionally.

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    Reviews in English (15)


    This is a great meal on a cool night. I will saute onions, carrots, celery, and potatoes next time and then let them boil together after adding the broth for quite awhile longer to make sure they all get tender. I also added fresh mushrooms and I highly recommend it. I felt they added a lot to the soup. Some frozen peas at the end was nice as well. Give it a try!  -  24 Jun 2008  (Review from Allrecipes US | Canada)


    Just a great hearty soup. Next time I will add more potato and onion. I went a little heavy with the celery, I will cut that back a bit. You really should try this one.  -  04 Sep 2007  (Review from Allrecipes US | Canada)


    GREAT Soup, I serve it every Christmas Eve and we love it! I use more potatoes and cheese like the other reviewer said and it helps to steam the veggies first.  -  01 May 2008  (Review from Allrecipes US | Canada)